Every month in 2016 I’ll share four recipes as part of Dr. John Douillard’s 3-Season Diet Challenge. My intention is to help you discover the glow we can feel – inside-out – when we eat with the rhythm of the seasons. Each new harvest brings us into balance with the sun, snow, warmth, cold and other changes in the natural world and in our bodies. Starting with this recipe, I invite you to join me in savoring this month’s flavors while experiencing the personal transformation that can come from this ancient Ayurvedic approach to food! (Find more 3-Season Diet Challenge recipes in the categories to the left (under “Recipes”) or in the search bar above.) Enjoy!
These are beautiful, rich appetizers that as my dear kitchen-mate Shoshi pointed out, invokes the Southern French countryside where rosemary bushes run rampant. You can also replace these wintry vegetables with asparagus, when those tender green stems announce Spring’s arrival (soon!).
Tip: Try making homemade ghee. You'll quickly fall in love! If you're pinched for time, buy it online or at your local health food store.
Tip: When buying vegetable stock, make sure the carton contains no unfamiliar words in the ingredient-list. Stick to vegetable names you can recognize. If you don't have vegetable stock, you can substitute for 3 cups of water + 1.5 teaspoons vegetable bouillon (concentrated stock). I like to use the brand Better than Bouillon. You can substitute the vegetable stock in this recipe for homemade turkey stock. The same process can be applied for making chicken, pork or beef stock as well.
- Ghee or coconut oil - 2 tablespoons, melted (substitute with olive oil)
- Leeks - 3 cups, finely chopped
- Mushrooms - 3 cups, minced
- Brown rice - 4.5 cups, pre-cooked
- Parmesan - 1 cup, grated
- Oat flour - 1/2 cup
- Garlic - 2 tablespoons, minced
- Rosemary, fresh or dried - 1.5 teaspoons, minced
- Sea salt - 3/4 teaspoon
- Freshly ground black pepper - 1/2 teaspoon
- Egg - 1 egg, beaten
- Sesame seeds - 1/2 cup
- Cook the rice ahead of time.
- Preheat the oven to 350, and grease two baking sheets with ghee or coconut oil (substitute with olive oil).
- In a large saucepan, heat the ghee or coconut oil. Add the leeks and sauté until they begin to brown. Add the mushrooms and continue to sauté, uncovered, until the mushrooms finish "throwing out" their water and reduce to about half their size.
- Drain the leeks and mushrooms in a colander and transfer to a large bowl. Add the rice,grated Parmesan, oat flour, minced garlic, minced rosemary, sea salt and pepper. Mix thoroughly. Add the beaten egg and mix again.
- Spread the sesame seeds on a large plate. Taking about 2 tablespoons of croquette batter, fashion a round disc between the palms of your hands. Coat each side with sesame seeds and then transfer to the greased baking sheets.
- Bake the croquettes for 35-45 minutes on the middle rack, until the sesame seeds are browned. Allow the croquettes to cool before serving.